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j hazardous foods below <br />10. <br />11. <br />OR <br />12. <br />14. <br />Completed by: 15. <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />Bleach <br />Propane Stove <br />IPropane Tank <br />Soap and Water <br />Fire Extinguisher <br />Ice Cooler <br />TEMP EVENT APPPage 8 of 11EHD 16-02 <br />7/14/15 <br />Extra /ce Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Sterno w/Chaffing <br />Dish <br /> Refrigerator <br /> Ice bath and tubs <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br /> Concrete, Asphalt, <br />Plywood, or a Tarp. <br /> Ice chests <br /> Refrigerated truck <br /> Other (specify) <br />I am providing the following items within my booth for warewashing: <br />I^Three compartment sink. <br />5-20 Gal. <br />Hand wash Water <br />Z9 UJ H <2 r <br />Title'^^x§ignatii <br />a <br />I am providing the following cold kH.i^rature control for the cold holding of pok <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br />Bleach and Water Rinse Water <br />IS to be present in booth during all hours of operation: <br />> U Pj------------------------ ---------------------------- <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event. A copy of this checklist must be in the booth at all hours of preparation and operation. Return original to festival coordinator three weeks prior to <br />this event. <br />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />S^Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap, <br />container. <br />Date <br />Names'of responsibly persons <br />**lmportant** <br /> Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solution (one tablespoon of bleach per gallon of water). <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />[t^Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution.